Directions:

In a large mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes or until well combined. Incorporate the egg and vanilla extract and mix.

Slowly add in the flour mixture, on low speed, and continue mixing until just combined. Scrape down the sides of the bowl as needed. Add in the oats and raisins.

Cover with plastic wrap and refrigerate the dough for 30 minutes or up to 2 days.

When ready to bake, preheat the oven to 350 degrees F and line two baking sheets with parchment paper. With the dough chilled, scoop out rounded tablespoon-sized balls of the cookie dough onto the prepared sheets leaving space in between each cookie dough ball.

Bake, one prepared sheet at a time, in the oven for 11-13 minutes or until the edges of the cookies are lightly golden brown and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.

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